Homemade Ricotta Recipe: Fresh, Creamy, and Easy to Make

Making homemade ricotta is easier than you think, and the result is a fresh, creamy cheese that elevates both sweet and savory dishes. With just milk, lemon juice, and a pinch of salt, you can create ricotta that’s soft, fluffy, and far superior to store-bought options. Use it in lasagna, stuffed pasta, desserts, or enjoy it fresh on toast. Homemade ricotta is a simple kitchen project that rewards you with rich, delicate flavor and unmatched freshness.

What Is Ricotta?

Ricotta is a soft, creamy Italian cheese traditionally made from whey, the byproduct of other cheeses. Its mild flavor and smooth texture make it incredibly versatile. Homemade ricotta, made from fresh milk and a natural acid like lemon juice, has a delicate sweetness and can be customized with salt or herbs. It’s perfect for pasta dishes, desserts like cannoli or cheesecake, or simply spread on bread with honey.

Why Everyone Will Love This Recipe

• Fresh and Creamy: Soft, fluffy, and smooth ricotta with superior flavor.
• Simple Ingredients: Only milk, lemon juice, and a pinch of salt are needed.
• Versatile: Perfect for both sweet and savory dishes.
• Cost-Effective: Make your own cheese at a fraction of the cost of store-bought ricotta.
• Fun Kitchen Project: Easy to make and satisfying to see the cheese form before your eyes.

Tips for the Best Homemade Ricotta

• Use Fresh Whole Milk: The creaminess of ricotta depends on the milk quality.
• Low Heat Is Key: Slowly heating the milk prevents scorching and preserves flavor.
• Adjust Consistency: Drain longer for firmer ricotta or less for softer, creamier cheese.
• Flavor Variations: Add a pinch of nutmeg, a hint of vanilla, or fresh herbs for different dishes.

How to Store Homemade Ricotta

Fresh ricotta is best enjoyed within a few days. Store it in an airtight container in the fridge, and it will stay soft and flavorful for up to 3 days. Covering the surface helps prevent it from drying out or absorbing other odors in the refrigerator.

How to Freeze Homemade Ricotta

Yes, you can freeze ricotta, though its texture may become slightly grainy. For freezing, transfer the cheese into a freezer-safe container or heavy-duty freezer bag, pressing plastic wrap directly on the surface to minimize ice crystals. Freeze for up to 2 months. When ready to use, thaw it overnight in the fridge. If it feels a bit grainy, give it a gentle stir before incorporating it into cooked dishes like lasagna, pasta fillings, or baked desserts—the flavor will remain fresh and rich.

How to Make Homemade Ricotta

Step 1

Step 1

Pour the milk into a large pot and place it over low heat. As it warms, stir gently every now and then to prevent sticking. Soon, the milk will reach a delicate temperature—around 85–90°C (185–194°F)—or you’ll notice a fine foam forming along the edges. This is the perfect moment to add the lemon juice, gently stirring with a wooden spoon, and sprinkle in a pinch of salt.

Pour the milk into a large pot and place it over low heat. As it warms, stir gently every now and then to prevent sticking. Soon, the milk will reach a delicate temperature—around 85–90°C (185–194°F)—or you’ll notice a fine foam forming along the edges. This is the perfect moment to add the lemon juice, gently stirring with a wooden spoon, and sprinkle in a pinch of salt.

Step 2

Step 2

Cover the pot and let it rest for about 10 minutes. You’ll see the curds begin to separate from the whey, forming soft, fluffy clusters. Line a strainer with a clean cheesecloth and pour the curds over it, letting them drain until the ricotta reaches your desired consistency—creamy or firmer depending on your preference.

Cover the pot and let it rest for about 10 minutes. You’ll see the curds begin to separate from the whey, forming soft, fluffy clusters. Line a strainer with a clean cheesecloth and pour the curds over it, letting them drain until the ricotta reaches your desired consistency—creamy or firmer depending on your preference.

Step 3

Step 3

Finally, transfer the ricotta to a container or mold, pressing gently with a spoon to compact the surface. Refrigerate for at least two hours.

Finally, transfer the ricotta to a container or mold, pressing gently with a spoon to compact the surface. Refrigerate for at least two hours.

Step 4

Step 4

When you finally scoop that first spoonful, the creamy texture and fresh flavor are absolutely worth the wait.

When you finally scoop that first spoonful, the creamy texture and fresh flavor are absolutely worth the wait.